Dominique Laurent set up the domaine in 1988 and rapidly became known for his hand crafted red Burgundies. Before becoming a vigneron, Dominique was a pastry chef and he has continued with his philosophy of only using the best ingredients. From start to finish everything is hand selected and he uses only the best Tronçais wood for his barrels, which he air dries for at least 3 years (and up to 7). The fruit used is from ancient vines from the best part of the vineyards.